Chenin blanc, Verdelho, Chardonnay, Viognier
Mostly Swartland (Paardeberg) and some Stellenbosch (Bottelary and Helderberg)
Decomposed granite and some gravel
The grapes are picked as early as possible and rushed to the cellar where depending on the varietal it could either be crushed and destemmed or transferred directly into a tiny manually opperated basket press to be proccessed whole bunch. The unsettled juice now goes into older french barrels with nothing but sulphur added at this stage. Fermentation occurs naturally without the addition of any yeasts or nutrients and usually takes between 3 to 9 months to be completed depending on the variety. The wine stays on the lees in barrel with regular battonage for 10 months before blending and bottling.
TA 6.3 g/l
RS 3.6 g/l
The 2011 is showing more freshness as a result of the Chenin being picked earlier than previous vintages. This also results in a mineral, almost steely core very typical to the Paardeberg fruit. The volume of the Verdelho was increased to stil have the textured mouthfeel assosiated with this wine and along with the tropical notes from the other 2 components to my mind the most complete blend to date.